Refried Bean and Cheese Enchiladas

Steps

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1. 1
   Remove the stems and seeds from the guajillo chilies and soak them in hot water for about 10 minutes until softened.
   ▶ ≈0:00
2. 2
   Place the softened chilies into a blender with 4 cups of chicken broth, cumin if desired, and tomatoes. Blend until smooth.
   ▶ ≈0:08
3. 3
   Heat 1 tbsp of oil over medium heat and add the enchilada sauce. Once it boils, continue cooking for 8 to 10 minutes, stirring occasionally.
   ▶ ≈1:02
4. 4
   In the blender, combine 4 cups of pinto beans with 3 cups of broth or water. Blend on level one speed for about 20 seconds until mashed.
   ▶ ≈1:23
5. 5
   Heat 3 tbsp of lard (or 2 tbsp oil) over medium heat. Add one quarter onion and half a serrano or jalapeño pepper if desired. Cook for 2 to 3 minutes until the onion becomes translucent.
   ▶ ≈1:41
6. 6
   Add the blended beans and quickly combine with the oil and onion mixture. Adjust salt to taste, using about 1 tsp.
   ▶ ≈2:19
7. 7
   Continue cooking over medium heat for 8 to 10 minutes, stirring periodically, until the beans reach a dry, thick consistency ideal for enchiladas.
   ▶ ≈2:25